Steven Emery
Mankato, MN,MN
Summary
Culinary professional with extensive experience at Sodexo Dining, specializing in food preparation and quality control. Demonstrated success in enhancing team collaboration and minimizing food waste through effective inventory management. Expertise in sanitation and food safety, consistently delivering high-quality dishes in a clean and organized kitchen environment.
Overview
10
10
years of professional experience
Work History
Lead Cook
Sodexo Dining MSU
Mankato, MN
09.2022 - 09.2025
- Ensured cleanliness and organization of workstations to meet health standards.
- Monitored food quality during production to uphold high standards across all dishes.
- Prepared and cooked full-course meals following restaurant recipes and specifications.
- Trained new hires on food handling and safety protocols to enhance operational efficiency.
- Supervised food presentation and plating to elevate visual appeal for guests.
- Reduced food waste through effective portion control and meticulous inventory management.
- Supported team members during busy service periods to foster collaboration.
- Adapted swiftly to changing priorities, demonstrating flexibility during peak hours.
Line Cook
Perkins Family Restaurant
Mankato, MN
09.2015 - 06.2020
- Prepared and executed menu items consistently to maintain quality and presentation standards.
- Collaborated with kitchen staff to ensure timely service during peak hours.
- Maintained cleanliness and organization of workstations in compliance with health regulations.
- Assisted in inventory management, tracking ingredients for optimal stock levels.
- Trained new team members on food preparation techniques and safety protocols.
- Monitored cooking times and temperatures to guarantee food safety and quality.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Grilled meats and seafood to customer specifications.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
- Optimized food presentation, resulting in positive customer feedback and increased social media attention.
- Enhanced kitchen efficiency by maintaining clean and organized workstation.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked meals according to recipes and customer specifications.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Verified proper portion sizes to consistently attain high food quality standards.
Education
GED - GED
Des Moines Area Community College
Ankeny, IA2000
Skills
- Food preparation and cooking techniques
- Sanitation and food safety
- Knife skills and cutting techniques
- Workstation setup and organization
- Time management and efficiency improvement
- Team collaboration and communication
- Problem-solving and critical thinking
- Quality control and food presentation
- Ingredient preparation and inspection
- Kitchen equipment management
- Food safety
Timeline
Lead Cook
Sodexo Dining MSU
09.2022 - 09.2025
Line Cook
Perkins Family Restaurant
09.2015 - 06.2020
GED - GED
Des Moines Area Community College